
Crispy fries with a fiery piri piri twist.
ITC Master Chef Piri Piri French Fries are crispy golden fries with a zesty piri piri seasoning. Restaurant-style loaded-fries energy, crisp and golden in minutes.
Preheat air fryer to 190°C. Cook frozen fries 12-14 minutes, shaking twice. Toss with piri piri seasoning while hot.
Heat 4 tbsp oil on medium-high flame. Shallow-fry frozen fries 6-8 minutes, turning until golden. Season while hot.
Heat oil to 180°C. Deep-fry frozen fries 3-4 minutes until golden and crisp. Season immediately after draining.
Cook from frozen unless the pack says otherwise. Appliances vary, treat times as a starting point and cook until piping hot throughout.
French Fries: Potato (94%) and Refined Palmolein. Piri Piri Masala Mix: Iodised Salt, Mixed Spices (Chilli, Pepper, Dehydrated Garlic, Oregano And Parsley), Maltodextrin, Starch, Sugar, Tamarind Powder, Yeast Extracts, Refined Sunflower Oil, Natural Flavours And Natural Flavouring Substances, Acidity Regulators (330, 300), Anti-Caking Agent (551), Lemon Juice Powder, Flavour Enhancer (627, 631), Anti-Oxidant (319) And Nature Identical Flavouring Substances. Used As A Flavouring Agent.
Values shown are from the product's current retail listing. Always refer to the pack for the definitive declaration.
Always toss the seasoning onto the fries immediately after cooking, while they are hot, it clings better and blooms in the residual heat.
Preheat to 190°C, cook in a single layer without overcrowding, and shake the basket at least twice during cooking.
The piri piri seasoning delivers a tangy, medium heat. Use half the sachet for a milder plate.
Take out only the pieces you need, reseal the pack tightly and return it to the freezer (-18°C) immediately. Used this way, the product stays good until the best-before date printed on the pack. What shortens its life is time spent outside the freezer, never let the pack sit out and soften between servings.
No. If the contents have fully thawed, cook them and refrigerate the cooked snacks (eat within 1-2 days). Refreezing thawed product damages texture and is a food-safety risk. A pack that is still firm with ice crystals can go straight back into the freezer.
No, breaded and coated snacks are designed to cook straight from frozen; thawing first makes them soggy and can cause fillings to leak. The exception is raw items like prawns, which should be thawed as directed on the pack before cooking.
Quick-commerce deliveries travel in insulated bags, so brief softening on a hot day is normal. If the pieces are still firm or icy, put the pack straight into the freezer, it's fine. If the contents are fully thawed and soft, cook them the same day and do not refreeze.
Every ITC Master Chef snack can be shallow-fried on a pan or tawa, or deep-fried in a kadhai. Many also work in a standard OTG/oven at 200°C. Exact times for each method are on the pack and on every product page.
Check the FSSAI marking on the pack, a green dot means vegetarian, a brown/maroon dot means non-vegetarian. On this site, every product page also lists it, and the Veg and Potato ranges are fully vegetarian.